公开(公告)号：US20150044346A1

公开(公告)日：2015-02-12

申请号：US14388004

申请日：2013-03-19

Applicant: NESTEC S.A.

Inventor： Imre Blank ,  Thomas Davidek ,  Ondrej Novotny ,  Peter Schieberle ,  Michael Granvogl

IPC: A23L1/226 ,  C07C45/56 ,  C12P17/14 ,  C07D263/12

CPC classification number: C07C45/56 ,  A23L27/2054 ,  A23L27/2056 ,  A23L27/21 ,  A23L27/88 ,  C07D263/12 ,  C07D265/06 ,  C12P17/14

Abstract: The present invention relates to compounds based on an oxazoline moiety which liberate Strecker aldehydes under mild and controllable conditions. In addition the invention relates to food products comprising such compounds, and uses of such compounds.

Abstract translation: 本发明涉及基于恶唑啉部分的化合物，其在温和和可控的条件下释放Strecker醛。 此外，本发明涉及包含这些化合物的食品，以及这些化合物的用途。

公开(公告)号：US20180042279A1

公开(公告)日：2018-02-15

申请号：US15558232

申请日：2016-03-11

Applicant: NESTEC S.A.

Inventor： Josef Kerler ,  Jingcan Sun ,  John Newell ,  Tomas Davidek ,  Ondrej Novotny

IPC: A23L27/21 ,  A23L27/30 ,  A23L35/00 ,  A23L29/20 ,  A23L29/00 ,  A23L27/20 ,  A23L2/56

CPC classification number: A23L27/215 ,  A23L2/56 ,  A23L27/201 ,  A23L27/206 ,  A23L27/28 ,  A23L27/33 ,  A23L29/05 ,  A23L29/20 ,  A23L35/10 ,  A23V2002/00 ,  A23V2200/15

Abstract: The present invention relates to a process for manufacturing a fat-based flavour concentrate obtained by a thermal reaction wherein the process comprises the step of providing a flavour precursor composition comprising at least one polyol and at least one amino compound comprising amino acids, amino acid derivatives and peptides with a dairy ingredient;followed by heating the flavour precursor composition with the dairy ingredient to generate a fat-based flavour concentrate; and cooling the fat-based flavour concentrate.

公开(公告)号：US20190281874A1

公开(公告)日：2019-09-19

申请号：US16349538

申请日：2017-12-14

Applicant: NESTEC S.A.

Inventor： Tomas Davidek ,  Ondrej Novotny ,  Christina Vafeiadi

IPC: A23L27/30 ,  A23L27/10 ,  A23L27/20 ,  A23L27/21 ,  A21D2/18

Abstract: The present invention relates to the use of a special class of oligosaccharides, herein called iso-oligosaccharides, for flavour generation during thermal processing of food. The invention also relates to the use of such oligosaccharides in the form of individual compounds, or as mixtures thereof, or in the form of ingredients comprising the individual compounds or mixtures thereof, or as enzymatic or fermented preparations containing the individual compounds or mixtures thereof.